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Food & Wine Recipe

Baby Spinach Salad with Goat Cheese and Dried Cherries

Contributed by Joanne Weir

SERVINGS: 4

•FAST
•VEGETARIAN

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1 teaspoon unsalted butter
1/3 cup sliced almonds
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground pepper
One 10-ounce bag baby spinach
1/2 cup dried sour cherries
4 ounces mild goat cheese, crumbled

Melt the butter in a small skillet. Add the almonds and cook over moderately high heat, stirring constantly, until golden, about 3 minutes. Drain on paper towels and let cool completely.
In a small bowl, whisk the olive oil with the vinegar and season the vinaigrette with salt and pepper. In a large bowl, toss the spinach with the sour cherries and almonds. Add the vinaigrette and toss well. Add the goat cheese, toss the salad lightly and serve.

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